A Simple Tomato Soup using ingredients from your pantry comes together quickly for a comforting meal.
This is a soup that can be served hot or cold. Imagine that, you can enjoy tomato soup cold. It’s quite refreshing on a hot summer day and even better top it with a little basil pesto or cucumber salsa to you totally change up the tomato soup game.
Or fried sausage or bacon for those who need a little protein in their diet.
My mom used to make us tomato soup from a can when we were growing up and the one I really liked was called old fashioned tomato soup with rice. It had basil in it. Clearly the basil stood out for me so I’ve added fresh basil to my soup. You certainly don’t have to but I urge you to try it.
- Use 1 tsp. dried basil to replace fresh.
- If you can afford to buy San Marzano tomatoes, buy San Marzano tomatoes
- The parmesan rind is essential for adding umami flavour, however if you do not have any forget about it.
- Always season in layers. Season when you add the tomatoes and season at the end as needed
We do love our tomato soup around here and some times serve it with grilled cheese sandwiches, quesadillas, or even cheese toasts. Anything goes. If you need more tomato soup in your life check out our other tomato soup recipes:
Our play on a French Onion Soup – Roasted Tomato Soup
- 2 tbsp olive oil
- 1 onion chopped
- 1 garlic clove minced
- 2 cans 28oz whole tomatoes
- 6 cups chicken broth
- 2 bay leaves
- 1 parmesan rind
- 1/2 tsp sea salt
- 1 tsp pepper
- 1 tbsp fresh basil cut thin
- In a large saucepan over medium-high heat, soften the onions in the oil. When they start to turn translucent, stir in your garlic cooking for another minute.
- Pour in the tomatoes, broth, bay leaves, oregano, salt and pepper.
- Let simmer minimum 30 minutes up to 60 minutes.
- Remove soup pot to cutting board. Using an immersion blender, puree soup until smooth. Add more salt and pepper if needed.
- Serve with fresh basil and grilled cheese sandwiches.